Manufacture of bread.



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HENRY A. KOHMAN, TRUMAN M. GODFREY, AND LAUREN H. ASHE, 01E PITTSBURGH,

PENNSYLVANIA, ASSIGNORS TO WARD BAKING COMPANY, OF NEW YORK, N. 2., .rl

MANUFACTURE 01E BREAD.

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No Drawing.

To all whom it may concern:

Be it known that we, HENRY A. KOHMAN, TRUMAN M. GODFREY, and LAUREN H. Asnn, all citizens of the United States, residing in Pittsburgh, Allegheny county, State of Pennsylvania, have invented certain new and useful Improvements in the Manufacture of Bread; and We do hereby declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same.

in the manufacture of leavened bread it is common practice to add various milk products for the purpose of enriching the bread and improving the flavor and adding to the bloom or crust color. For this purpose, the milk is either normal whole milk orskimmed milk or more commonly condensed or evaporated milk. We have observed that when milk is added in increasing quantities in a series of dough batches that the fermentation is retarded and that it requires a longer time to aerate the bread than without the addition of milk. Especially is this retarded action of the milk noticeable if it is used in large quantities, say 3 or 4% of milk powder or the equivalent thereof in whole or condensed milk.

We have found, if the milk used in bread is previously subjected to the action of a peptonizing ferment (as, for example, Borcz'llus whit-Zia), that instead of retarding the fermentation of the yeast in bread it accelerates it very decidedly. The acceleration is so pronounced that with the use of a normal amount of 1% of skim-milk powder, or the equivalent thereof in whole or condensedv milk, only half of the usual quantity of yeast is required to leaven the bread in the usual time under normal conditions.

The treatment of milk with Bacillus subtilis is accomplished in the following manner:

A pure culture of the organism is own in milk, from which it may be conveniently transferred to the milk which it is desired to prepare for bread making. The milk previous to treatment with the organism is preferably pasteurized or sterilized and then in- Speciflcation of Letters Patent.

Patented Apr, 1L0, 191?.

Application filed August 16, 1916. Serial No. 115,153.

milk soluble. This usually requires from 1 i to 3'days.

We have found further that, in order to hasten the digestion of the milk with Bacillus sub/tilde, it is desirable to add small quantities of salt and baking soda to the milk prior to its treatment. quantity of salt for this purpose is four grams in 1000 grams of milk and a suitable quantity of soda'is about one gram for the same quantity of milk.

While Bacillus subtz'lz's has been found suitable for digesting milk, we do not Wish to restrict ourselves to this ferment alone. Thus, We have found that the milk may be treated with Bacillus mcsentcrt'cus 'vuigatuc, and also with Bacillus'mg coides. Likewise, we have found that certain enzyme, such as pepsin and trypsin, may be used for digesting the milk, although less economically.

We have found further, that certain other milk products which have already been subjected to a peptonizing organism in. the course of their manufacture may likewise be used in the dough batch in place of the digested milk. For example, we have found certain types of cheese in which the casein is partially rendered soluble are also suitable for enriching the bread, while, at the same time, they accelerate the fermentation as does the digested milk.

Among the cheeses that have been successfully used for this purpose, are,-creain cheese, Swiss, Limburger, Erie and Camembert. These cheeses, however, we have found to be so hard and stid that when they are added directly to the dough batch they are not homogeneously incorporated therewith by the usual mixing machines employed in the trade. It has been found, however, that if the cheese is mixed with a melted hardened fat (say, hydrogenized cottonseed oil) having a melting point of about 35 or 40 0., it forms a creamy mixture therewith which is readily incorporated homogeneously into the dough batch during the usual A suitable V mixing operation. The addition ofthe hardened fat to the cheese is desirable for the further reason that the fat replaces apart or all of the shortening agents'that are ordinarily added to bread. A suitable propor- ,tion of cheese to the hardened fat is arts of cheese to 4 or 5 parts of the hardene fat.

'- Of this mixture, we prefer to use about lbs. to 100 lbs. 'of'flour.

jWe have further found that if the cheese I iscrushed and mixed with flourin the proportion of one part of cheese to two parts of flour, a. pulverulent product results-which E mayconveniently be used as aningredient oftheidough batch (in the pro ortion of say 1% of cheese, by weight, to t e flour of fore described for the treatment of milk; I and, the casein used for this purpose may be 40 l is made more available for the use of theobtained either from sweet milk or buttermilk. When obtained from butter-milk it renders available, for useful purposes, a

form of casein which cannot be readily. em..-

ployed to advantage for the ordinary purposes for which casein obtained milk isused in the arts.

for two reasons: First, that the casein of the milk is rendered soluble, so that its nitrogen 7 content is made available as a yeast food; and secondly, that the calcium of the milk yeast.

We I which are rich in nitrogen may be digested so that the nitrogen contained therein is made available as a yeast nutriment. For

example, we have found that ordinary wheat gluten which is a by-product in wheat starch actories, maybe digested with concentrated hydrochloric acid and that under these conditions various soluble amino acids are formedwhich may serve as yeast nutriments 4 in bread making. One of the principal acids thus obtained from wheat gluten is glutamic acid hydrochlorid which, when added to the dou h batch'is found 'to give a desired accelr.

. and cocoanut ress-cake (i. e., the ca '60 after the usua pressing out of the cocoanut eratlon of the fermentation. Likewise other nitrogenous products, such as beans peas, he left oil) when'digested so as to render the roteins soluble, may serve as a supply 0 nitro enous food for the yeast.

and other ingredients of the dough batch,

from sweet 7 substantially as described. In our opinion, the treated milk products are favorable to the acceleration of the yeast have found also, that other products peas, and cocoanut ress-cake,that they yield, 6 5

m'" accordance wit the present invention, products which are relatively high 111 intro:

gen in comparison to the carbohydrates present, sothat the use of these nitrogenous products, ifi'available form as a yeast food 1n starchy material, is not complicated by any endeavor to adapt} their carbohydrates to special utilization in the bread manufac- ',ture,.-in connection with which the carbohydrate present subserve a negligible role.

. What we claim is:

1. In the manufacture of leavened bread the method'of economizing in the amount of iyeast normally employed, which consists in treatin nitrogenous material to convert it into a, orm in which it is'rich in nitrogen available as yeast food in a starchy medium and low incarbo-hydrates, incorporating the converted material with the flour, yeast and fermenting the mixture; substantially as described.

2. In the manufacture of leavened bread, the" method of economizing in. the amount of yeast normally employed, which consists intreating nitrogenous material containing calcium to'convert it into a form in which it is rich in nitrogen and calcium both avail able as yeast food in a starchymedium, incorporating the converted material with the flour, yeast and other ingredients of the dough batch, and fermenting the mixture;

' other ingredients of the dough batch to be fermented, milk material whose nitro en and calcium. constituents are in availa le condition to serve'as yeast food in a starchy I medium and fermenting the batch; substantially as described.

4. In the manufacture of leavened bread the method of economizing in the amount of incorporating wit the flour, yeast, and other ingred ents of the dough batch to be fermented, a casein material in available condition to serve as east {and in a starchy medium, and fermentmg the batch; substanti ally as described.

' 5. In'the manufacture of leavened bread,

the method of economizing in the amount of yeast normally em loyed, which consists in incorporating wit the flour, yeast, and

other ingredlents of the dou h batch to be fermented, cheese in availab e condition to serve as yeast food in a starchy medium, and

fermenting the batch, substantially as de- 125 scribed. J 6. In the manufacture of leavened bread the method ofeconomizing in the amount of yeast normally em loyed, which consists in neeneoe I yeast normally employed, which consists in lncorporating with the flour, yeast, and other ingredients of the dough batch to be fermented, a mixture of cheese and melted 5 fat, the cheese being in available condition to serve as yeast food in a starchy medium, and fermenting the batch; substantially as described.

In testimony whereof we 'iv tures.

HENRY A. K0 :1 i I TEN M. GODFREY. LAUREN H. ASHE. Witnesses:

RICHARD DANIEL, HELEN R. Bnowmu.

our signe- 

